We've teamed up with the masters of English Muffins,Stone & Skillet, to elevate your tastebuds with this Mile High Breakfast Sandwich!
Imagine this (we promise, it's safe for work): A steamy, juicy Tender Belly Sausage Patty nestled on a bed of decadent Swiss cheese, crowned with a Denver-style omelet bursting with bell peppers, onion, and a touch of spinach. So, are you ready to join the food lovers mile high club?
1 Stone & Skillet Garlic and Herb English Muffin [link to muffin]
1 Tender Belly Sausage Patty
2 eggs, beaten
1 teaspoon butter
Salt and Pepper
¼ cup diced bell peppers
¼ cup diced onion
Swiss cheese, to taste
Cooking oil, as needed
Preheat the broiler and carefully cut the Stone & Skillet Garlic and Herb English Muffin in half.
Cook Tender Belly Sausage Patty according to package instructions until sizzling.
Place the Tender Belly Sausage Patty on the bottom of the muffin.
Place Swiss cheese on the top half of the muffin and put both halves under the broiler until the cheese is melted and bubbly.
Heat a small nonstick pan over medium-high heat and add a bit of cooking oil. Add the diced bell peppers and onion, sautéing until they are softened and slightly caramelized.
Push the vegetables to the side of the pan and add butter. Allow the butter to melt, and then pour in the beaten eggs.
Constantly whisk the eggs with a fork until they come together and are just slightly runny. Remove the pan from the heat and season the eggs with salt and pepper.
Carefully fold the omelet in half and then in half again to create a triangle shape.
Place the folded Denver-style omelet on top of the Tender Belly Sausage Patty.
Add a handful of fresh spinach leaves on top of the omelet.
Finally, place the top half of the muffin with melted cheese over the spinach.
Enjoy Mile High Breakfast Sandwich while it's hot, and serve it up with someColorado Kool-Aid.
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